[Sca-cooks] Cialdoni and Nevole - A Recipe Search

[Julia Szent-Gyorgyi]

The recipe is not very informative, but the anonymous 16th c.
Hungarian recipe collection has a fried possibly-wafer thingy:
---
(36.) Fánkot csinálni. Végy szép lisztet, hánj annyi tikmonyat belé,
mennyit akarsz, habard mind addig, mignem olyan leszőn, mint egy
ostyának való tészta; ha a tészta kész leszön, egy serpenyőben hevits
vajat meg, azt az vasat mártsd először az tésztába, azután az vajba és
fánkod leszen.

Making fry-cakes. Take good flour, add as many eggs as you’d like,
whisk it until it becomes like the batter for wafers; when the batter
is ready, heat butter in a skillet, then dip the iron first in the
batter, then in the butter and you will have a fry-cake.
---
The exact location within Hungary is unknown, but given the various
Italian-derived words/utensils mentioned in the collection, there was
definitely culinary communication going on with Italy, for whatever
that's worth.

Julia
/\ /\
>*.*<

Rebecca Friedman <rebeccaanne3 at gmail.com> ezt írta (időpont: 2020.
dec. 27., V, 18:00):
>
>  Martino calls for "cialdone or nevole" in his marzipan recipe, but I can't
> find recipes for them in his cookbook. As best my dictionaries tell me, a
> cialdone is a wafer - that is, something made from flour for which you make
> the batter/dough ("paste") almost liquid, press it in irons, and cook it
> over the fire, which, taken from the irons and hot, rolls itself up like
> paper; to quote the other dictionary, it is "long wafers rolled up". As
> best my dictionaries tell me, a nevola is a term, probably dialectical or
> at least uncommon, for nebbia (fog, mist) or nuvola (cloud, fog). If
> there's a wafer, fritter, or other baked good by that name they don't
> mention it. I wouldn't be surprised if there were, naturally; it seems a
> perfectly reasonable thing to name something white and soft, but I don't
> have any evidence beside the one Martino reference.
>
> Has anyone run across a recipe for either? Possibly in the Banchetti, or
> Sully, or one of the small Italian manuscripts? I only particularly know
> Martino and Due Libre B. Or does anyone have a period recipe for fritters
> that fit the above description (Cialdoni) even if it's not Italian? This
> seemed like the place to ask.
>
> Thank you very much in advance!
>
> Rebecca da Firenze
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